This cauliflower rice is a delicious meal that works well as a main meal or a side salad.
Makes: 4 main serves
|1 Whole cauliflower||$3.00|
|30ml White wine vinegar||$0.25|
|1/2 Red onion, thinly sliced||$0.20|
|100g Pitted Medjool dates, chopped||$2.60|
|150g Green Olives, sliced||$1.50|
|75g Roasted almonds, chopped||$2.25|
|2 Teaspoon sumac||$0.10|
|1/2 Teaspoon chilli flakes||$0.05|
|1 Handful of baby spinach leaves||$0.80|
|2 Tablespoon lemon juice||$0.30|
Combine onion and dates in a bowl with vinegar and pinch of salt. Leave to marinate for 20 minutes. Make the cauliflower rice by cutting into florets and blend in a food processor until similar consistency to rice/cous-cous. In a pan, add butter, oil and raw cauliflower rice and stir on a medium heat for 5-8 minutes until cooked. Stir through onions and dates mixture along with the remaining ingredients into the cauliflower rice. Serve warm.
This picture originally came from The NY Times, it’s also a picture of a salad sans cauliflower rice and olives; also a good recipe.